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Crock Pot Chicken Enchilada Casserole

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (on low) or 4 hours (on high) + 40 minutes
  • Total Time: ~6 hours 50 minutes
  • Yield: 6-8 servings 1x

Description

This slow cooker enchilada casserole is a simple, dump-and-go recipe that brings all the bold flavors of classic enchiladas without the hassle of rolling them. Tender shredded chicken, rich enchilada sauce, soft tortillas, and melty cheese come together for a comforting meal the whole family will love.

Ingredients

Units Scale
  • :
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (28 oz) can red enchilada sauce
  • 10 soft corn tortillas, cut into strips
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup sliced black olives (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: sour cream, chopped cilantro, diced avocado

Instructions

  • :
  • 1. Cook the Chicken
  • Place the chicken breasts in the slow cooker and pour the enchilada sauce over them.
  • Add the garlic powder, onion powder, cumin, salt, and pepper.
  • Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until the chicken is tender and fully cooked.
  • 2. Shred the Chicken
  • Use two forks to shred the chicken directly in the slow cooker.
  • 3. Assemble the Casserole
  • Add the tortilla strips to the slow cooker and mix them into the shredded chicken and sauce.
  • Stir in 1 cup of shredded cheese and half of the sliced black olives (if using).
  • Flatten the mixture into an even layer.
  • Sprinkle the remaining 1 cup of cheese and black olives on top.
  • 4. Final Cooking
  • Cover and cook on LOW for another 40-60 minutes, until the cheese is melted and everything is heated through.
  • 5. Serve
  • Serve warm with your favorite toppings like sour cream, chopped cilantro, or diced avocado.

Notes

  • :
  • For a creamier texture, add 4 oz of cream cheese before the final cooking step.
  • Want more spice? Add diced green chiles or jalapeños to the chicken mixture.
  • This dish pairs well with Spanish rice, black beans, or a fresh salad.
  • Prep & Cooking Time:

Nutrition

  • Calories: 398 kcal
  • Sugar: 7 g
  • Sodium: 1446 mg
  • Fat: 19 g
  • Saturated Fat: 10 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 32 g
  • Cholesterol: 99 mg

Find it online: https://quickbiteskitchen.com/crock-pot-chicken-enchilada-casserole/